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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef, onion and potatoes simmered in beefy broth.
Ingredients: beef, onion, potatoes, beef bouillon
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks. Recipe By: Grace Parisi Servings: Makes about 1 cup
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Fresh cilantro, onions, and garlic spruce up these quick and easy refried beans.
cooking.nytimes.com
In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.
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Want to add a spicy kick to your burgers? These Chipotle Burgers are made by mixing smoky chipotle peppers in adobo with the ground beef! Top with jack cheese and avocado for the best burger of the summer.
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Get Ragu Alla Napoletana Recipe from Food Network
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You can substitute brown or green lentils for the red in this dish.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.